How to pickle cabbage so that it can be stored at home. The best recipes for making crispy sauerkraut

Cabbage is a healthy vegetable plant with high content vitamin C and minerals. How to salt cabbage in jars for the winter? To successfully pickle cabbage at home, you don't need expensive ingredients. Pickling is a simple way of preserving for future use in a natural way, based on fermentation in own juice. When salting, water is used.

Each housewife has her own recipe for pickling cabbage with the addition of chopped Antonov apples or carrots, lingonberries or cranberries, etc. There is another option for storing cabbage in jars for the winter - pickling.

The main difference from pickling is that it is more quick cooking with the addition of acid (vinegar). For comparison: salting takes from 3 to 7 days (depending on the recipe), marinating - from two hours to two days. But crispy fermented cabbage is healthier than pickled cabbage.

The benefits and harms of sauerkraut

In fermented cabbage, nutrients are preserved 2 times better than in regular cabbage. fresh vegetable. Preparations are necessary in winter and spring for vitamin deficiency. The vegetable contains a large amount of vitamin C (up to 75 mg in the stalk and up to 50-52 mg in the leaves per 100 g), minerals (potassium, phosphorus and calcium).

Moderate consumption of salted cabbage has a positive effect on digestive processes, and the fiber content depends on the intestinal microflora. Vitamin C is a true friend immune system, contributing to its strengthening.

Salted cabbage is not recommended for people with ulcers and diseases of the duodenum, kidney failure and problems with the pancreas. It is better to exclude sauerkraut from the diet if the acidity of gastric juice is increased.

The characteristic crunch, loved by true connoisseurs of the preparation, is obtained only from autumn and winter varieties white vegetable. Summer cabbage absolutely not suitable. If you take the wrong base for cooking, no spices, additional ingredients And unique recipes won't save the situation. Therefore, you can ferment cabbage so that it is crispy only from late varieties of the vegetable.

How larger cabbage cut and prepared, the better the nutrients are preserved.
Do not use iodized salt when pickling.
Ancestors prepared vegetables for the winter lunar calendar. According to folk superstition It's better to cook during the new moon.
The ideal place to store workpieces is glass jars or wooden barrels, which have undergone special cleaning with a bleach solution and repeated rinsing with water before cooking. Do not use large aluminum cans. It will spoil the taste.

For chopping, use a wide paring knife. If you prefer thinly sliced cabbage, use a special grater or food processor (if time is limited).

Classic recipe for pickling in a jar

Ingredients:

White cabbage – 2 kg,
Carrots – 1 piece,
Bay leaf - 2 pieces,
Salt – 40 g,
Black pepper (peas) - to taste.

Preparation:

To ferment cabbage tasty and quickly, I take a special vegetable grater. I peel the carrots and grate them coarsely, as for Korean carrots. I follow a similar procedure with cabbage.
I put the chopped vegetables in a large bowl. Carefully, with effort, I knead with the usual rock salt. I add 2 bay leaves broken into small pieces.
I mix and squeeze the cabbage and carrots until juice forms. To avoid making a mistake with the amount of salt, I taste it.
Laying out vegetable mixture along the banks, not to the very top. I leave room for free release of liquid.
I place the jars with a deep tray underneath. From time to time I pierce the fermented product with a wooden stick (or an ordinary Japanese one, called “hashi”). 1-2 times a day is enough. This simple action is necessary to remove gas formations.
I leave the jars stored in the kitchen at room temperature for 2-3 days. I determine the completion of the fermentation process by the disappearance of cloudy water and the foam cap on top of the product.
Covering glass containers lids. I put it in the refrigerator for a day.

I serve the appetizer on the table, garnished with fresh onions and seasoned with sunflower oil. Bon appetit!

How to salt according to the classic recipe in brine

Ingredients:

Cabbage – 3 kg,
Carrots – 400 g,
Water – 2.5 l,
Salt – 5 tablespoons,
Sugar - 3 large spoons,
Dill seeds, caraway seeds - to taste.

Preparation:

White vegetable wash thoroughly in cold water. I remove the upper leaves with damage. I chop it coarsely. I chop the carrots using a grater.
I combine the two main ingredients in a deep bowl. Gently mix and knead.
I transfer it to banks. I don’t compact the vegetable mixture too much. I add cumin and dill seeds to each jar.
I pour water into the pan. I add salt and sugar and cook on the stove. Having brought it to a boil and dissolved all the crystals, set it to cool.
After 10-15 minutes, I pour the hot liquid to the top. I cover the top with multilayer gauze. I leave the jars in the kitchen for 48 hours. From time to time, the salting needs to be “disturbed” (pierced) with a wooden stick. The frequency of the procedure is 2 times a day.
After 48 hours, I pour the brine from the jars into a clean saucepan. I put it on the stove. Add sugar and bring to a boil again. I pour the slightly cooled brine into jars. I close the lids and leave it on the kitchen counter until it cools completely.
I put the pickling in the refrigerator. After 3 days, try the delicious preparation and treat your household.

Video recipe

Classic marinating recipe: tasty and quick

Ingredients:

Cabbage – 1 kg,
Carrots – 1 piece,
9 percent vinegar - 4-5 large spoons,
Water – 500 ml,
Sugar – 5 tablespoons,
Vegetable oil - 5 large spoons,
Salt – 1 tablespoon.

Preparation:

I put granulated sugar in a saucepan with water, pour in vegetable oil and add salt. Bring to a boil under the lid. Remove from the stove and leave to cool.
I chop cabbage and carrots on a special grater. I stir. I fill the jar with vegetables.
A little cooled down, but hot pickle I pour vinegar. I'm in the way. Pour into vegetable mixture. I wait for it to marinate, 4-5 hours is enough.

Cabbage in jars with tomatoes for the winter

For the preparation you will need ripe tomatoes medium size with a dense structure.

Ingredients:

White vegetable – 10 kg,
Tomatoes – 5 kg,
Salt – 350 g,
Celery, dill seeds, cherry and currant leaves, hot peppers- taste.

Preparation:

Washing vegetables. I chop the vegetable. I leave medium-sized tomatoes whole.
I put chopped cabbage in a large bowl, followed by tomatoes. I sprinkle currant and cherry leaves on top for flavor, celery and dill. This is one layer. I do at least three.
I cover the top of the dish with a clean cloth. I press down with a weight. I monitor the release of juice and the fermentation process. You need to wait 3-4 days.
I'm shifting ready mixture to banks. I set it to cool for 12-16 hours.

The product is ready to use!

Helpful advice. To speed up salting, you can prepare a special brine. For a liter of water you will need 2 tablespoons of salt and 150 g of sugar. I fill the product with brine. I'm waiting 2 days.

Pickling cabbage in jars with beets

Ingredients:

Cabbage – 2 kg,
Beetroot – 500 g,
Carrots – 1 piece,
Garlic – 1 clove,
Water – 1 l,
Sugar – 150 g,
Salt - 2 large spoons,
Black pepper – 10 peas,
Bay leaf - 3 leaves,
Table vinegar 9% – 150 g,
Sunflower oil – 3 tablespoons.

Preparation:

I chop vegetables. I don't try to chop the cabbage too finely. I chop carrots and beets using a special vegetable cutter. This handy kitchen tool will help you make small blocks. I cut the garlic into pieces.
Mix the ingredients in a deep bowl.
I wash the lids under boiling water and sterilize the jars.
I put a mix of fresh chopped vegetables into jars. I press lightly.
I prepare the marinade on the stove by adding spices to the water. I achieve a transparent color. At the end of cooking I add vinegar.
I pour the brine into jars. I seal with lids and cool naturally. I transfer the preparations to the refrigerator. After 2 days you can open and eat.

Video cooking

Cabbage in jars with apples

Ingredients:

Cabbage – 2 kg,
Carrots – 400 g,
Apples – 4 pieces,
Sugar – 70 g,
Salt – 70 g,
Allspice – 10 peas,
Black pepper – 20 peas.

Preparation:

I chop cabbage and carrots using a special grater. I add salt and sugar. Mix thoroughly, pressing lightly.
I throw peppercorns and Bay leaf. Once again I mix the vegetables with spices.
I'm working on apples. I carefully take out the core. I cut it into pieces.
I put the vegetables in jars. I press it a little, then add the apple layer. I repeat several times until completely filled. I leave 5 cm on top to release juice during fermentation.

Helpful advice. To prevent juice from leaking, place a deep bowl under each jar. You can place one large tray under glass containers.

I leave the preparation for 3 days. In the morning and evening, I pierce the vegetable mixture to release excess gases, using a wooden skewer.
After 3 days, I place the preparations in the refrigerator. I let the dish sit for four days, remembering to use a wooden stick from time to time.
Finished product I store it in a cold place - a cellar or refrigerator.

Helpful advice. I serve sauerkraut on the table, supplemented with finely chopped onion and pieces soaked apples. You can pour on top vegetable oil. It will turn out incredibly tasty.

Cabbage in jars with cranberries and honey

Instead of granulated sugar, the recipe uses a natural sweetener - honey.

Ingredients:

Cabbage – 1 kg,
Carrots – 2 medium sized pieces,
Honey – 1 large spoon,
Salt – 20 g,
Cranberries – 15-20 berries,
Bay leaf – 1 piece,
Sunflower oil – 2 large spoons,
Black pepper – 5 peas.

Preparation:

I wash and clean the cabbage. I remove dirty leaves. I chop the vegetable using a sharp kitchen knife. Be careful! If you are not confident in your abilities, use a convenient vegetable grater.
I peel the carrots, then grate them.
I pour the cabbage into a bowl. I put salt. Mix thoroughly with your hands, pressing lightly.
I add other ingredients to the cabbage mixture. I stir.
I place vegetables in pre-prepared containers. I compact it using a masher. I make several holes in the kitchen nylon lid. I cover the jars with new “seals” and put them in the refrigerator.
After a day, take out the containers and pierce the fermented mixture with a stick to release the gases.
For fully cooked it will take 7 days. Once or twice a day, take out the blanks and pierce them. This is a very important moment in cooking!
I put the appetizer on a plate, pour it over with vegetable oil and garnish with cranberries.

Helpful advice. Cranberries can be added fresh to ready-made dish or salt along with cabbage and carrots, making it a participant in fermentation.

Is it possible to salt early cabbage?

Salt early cabbage Can. The preparation will not be a complete replacement for a tasty and crispy snack made from late varieties, but if the yield of young cabbage is high, your efforts and labors in the country will not be in vain.

Ingredients:

Young vegetable – 8 kg,
Water – 8 l,
Horseradish - 1 large root,
Garlic – 100 g,
Red beets – 300 g,
Parsley – 1 bunch,
Granulated sugar – 400 g,
Salt – 400 g.

Preparation:

I'm cooking main ingredient for pickling. I wash it thoroughly and remove the top sheets if there is any damage. I remove the stalks.
I shred the cabbage using a large and well-sharpened knife. I transfer it to a large container.
I peel the garlic. I cut it into small pieces. Peel the beets and chop them into coarse grater.
I put the vegetables in a large enamel bowl. First cabbage, then beets, add chopped parsley and garlic on top. I repeat the layers several times.
I put a pan of water on the stove. I put sugar and salt. Bring to a boil, stirring thoroughly until the ingredients are completely dissolved.
I leave the brine to cool. Then I pour it into enamel dishes. I close it with a large lid and press it down with a heavy object. I leave it in the kitchen for 2 days.
I transfer the pickling into clean jars. I close the top with plastic lids and put them in the refrigerator. In 3-4 days delicious preparation ready to eat.

How to salt cauliflower in jars for the winter

Ingredients:

Cabbage – 1.5 kg,
Beets - 1 medium size piece,
Carrots – 1 piece,
Garlic – 3 cloves,
Allspice – 3 peas,
Black pepper – 6 peas,
Water – 1.5 l,
Sugar – 100 g,
Salt – 100 g.

Hello, dear readers! Today we will pickle cabbage at home. There are already large heads of cabbage in the beds, and they are like koloboks, from that riddle - “ A hundred clothes, all without fasteners...". Of course you guessed it - it's cabbage. And if you are the happy owner of your own personal plot, then your harvest has probably already arrived. And it’s time to chop it down with an ax, or cut it with a large knife.

Cabbage is very healthy vegetable. It contains a huge bouquet of vitamins and minerals necessary for humans. In the summer, when we have the opportunity to crunch on fresh cabbage, we need to think about preparing it for the winter. Of course, it can also be saved in fresh for the winter. I do both. That is, I always keep fresh heads of cabbage in the basement, and along with them also jars of salted or sauerkraut. If I run out of a snack, I make it again.

Salting cabbage does not include heat treatment vegetables Therefore, the dish retains maximum useful substances. In addition, such an appetizer is very popular on the table and flies away in no time. It’s hard not to love it, because it’s very tasty, crispy and refreshing! I suggest you consider and prepare some of the most delicious and simple recipes salted cabbage.

How to salt cabbage in a jar. My recipe for crispy cabbage in a quick way

This recipe is one of the simplest. If this is your first time salting cabbage, you can safely start with this method. The ingredients are simple and accessible, and the preparation steps are quite simple. At the same time, the snack turns out very tasty.

Ingredients for one three-liter jar:

one and a half kilograms of fresh cabbage;
one and a half tablespoons of salt;
half a kilo of carrots;
dessert spoon of vinegar essence;
1 laurel;
water.

Step-by-step description of the recipe:

1. Grind carrots and cabbage into thin strips. For cabbage, you can use a special grater or simply chop it with a knife. I pass the carrots through a special vegetable slicer. If you don't have one, you can grate it or cut it with a knife. Combine these vegetables in one salad bowl.

2. Break the bay leaf here and mix thoroughly with your hands.

3. Transfer the salad to the top of a clean jar. Sprinkle salt and granulated sugar on top. Pour vinegar.

4. Boil water, about one and a half to two liters and let it cool slightly. Use a knife to make a hole in the lettuce. Pour warm liquid through it into the jar. Once you fill it to the very edges, make a few more seals with a knife. You will notice that the water has dispersed and its level has dropped. Add water.

5. Immediately seal the jar and turn it over onto the lid. Cover with warm material. This could be a blanket, bedspread or old jacket. Leave in this form for 3-4 days for ripening. After this, you can safely transfer it to the cellar.

How to salt cabbage tasty and quickly in a jar so that it is crispy

One of my favorite crispy cabbage recipes is the pellet appetizer. It is a successful union of cabbage and beets. This results in not only a wonderful taste, but also a beautiful color.

Ingredients:

2.5 kilograms of fresh cabbage;
a little more than a liter of water;
1 medium beet;
2 tablespoons granulated sugar;
1 tablespoon of coarse salt, without iodine and other additives;
100 ml vinegar 9%.

Step-by-step description of the recipe:

1. Dissolve salt and granulated sugar in water, stirring as much as possible. Then add vinegar and stir.

2. Cut the cabbage into cubes, approximately 4*4 centimeters, after cutting out the stalk.

3. Peel the beets and cut into 2 parts. Cut each into thin slices, approximately 3 centimeters wide.

4. Place cabbage in layers in a clean jar, topping it with beet slices. There is no need to knead it with your hands. Lightly tamp down so that the salad does not lie too loosely, but not too tightly.

5. To avoid getting the table dirty, place the jar of salad on a plate. Pour marinade to the top and seal with lids. Leave to marinate right in the kitchen for 2 or 3 days.

6. Then the jars with the delicious pink snack can be transferred to a cool room for long-term storage.

According to this recipe, the cabbage turns out sweet and sour and very tasty. Such beauty can be safely put at the head festive table and not only.

Salt cabbage in brine (quick method)

Now I will introduce you to a very delicious snack cabbage with carrots and bell pepper. It's very easy to prepare. This does not require special skills or much effort. See for yourself.

Ingredients:

a kilogram of fresh cabbage;
1 sweet pepper(preferably red);
1 carrot;
half a liter of water;
5 tablespoons of granulated sugar;
6 tablespoons of nine percent vinegar;
1 tablespoon salt;
80 ml vegetable oil.

Step-by-step description of the recipe:

1.First of all, we need to prepare the brine so that it can cool while we chop the vegetables. To do this, you need to boil water, dissolve granulated sugar, salt in it and pour in vegetable oil. Once the liquid has boiled for 1-2 minutes, add vinegar and turn off the heat.

2. Grate the carrots. If you have a special vegetable cutter, it will be more convenient to use it.

3. Cut the pepper into small strips.

4. Chop the cabbage with a knife or on a special grater.

5. Mix all vegetables in one bowl.

6. Place the salad among the jars, pressing tightly with your hands. Pour in slightly cooled brine and screw on the lids.

7. Place in the refrigerator for 12-16 hours. I make this salad during the day, and the next morning we have a delicious and healthy breakfast waiting for us.

8. Like this beautiful snack can be prepared easily and simply. Help yourself! Bon appetit!

A simple recipe for pickling cabbage in jars for the winter

I present to your attention a very tasty and simple recipe for cabbage in its own juice. You can cook it either in a jar or in a pan, barrel or plastic container. Only in this case, you need to put oppression on top. It turns out to be a very tasty and crispy snack.

Ingredients for one 3-liter jar:

1 fork cabbage;
4 small carrots;
one and a half tablespoons of salt;
half a teaspoon of cumin;
2 bay leaves;
6 peppercorns;
3 tablespoons 9% vinegar.

Step-by-step description of the recipe:

1. Cut a head of cabbage into 4 parts. This will make it more convenient to chop it into thin strips. Chop with a knife. You just need to grate the carrots on the coarse side of a grater. For convenience, you can pour these vegetables directly onto the table to make mixing easier. Add salt, cumin and stir with your hands, pressing lightly.

2. Transfer the salad to a jar. Mentally divide it into 3 parts. The first layer will be a layer of cabbage, now you need to add 1 bay leaf and 3 peppercorns. Now vegetables again and again bay leaf with pepper. Cover with lettuce again. Pack it tightly so that the released juice completely covers the cabbage. Pour vinegar and pierce the salad with a knife in several places. If you have a whole jar of vegetables, place it on a plate or salad bowl, as the marinade may leak.

3. Leave the jar in a warm place for 2-3 days. Once a day, you need to cut the mass with a knife to the very bottom of the jar so that excess carbon dioxide comes out. This is important primarily so that the cabbage does not taste bitter.

4. After the allotted time has passed, the jar must be moved to the refrigerator or basement.

You can store it for a long time, but it doesn’t stay with us for long - it’s very tasty.

How to pickle cauliflower for the winter

Cauliflower lovers will appreciate this recipe. A successful combination of vegetables, together with the marinade, gives an unsurpassed taste and aroma. You can eat the snack within a day. But if you can resist the smell, you can wrap it up for the winter.

Ingredients:

kilogram of cauliflower;
1 carrot;
2 sweet and fleshy peppers.

For the marinade we will need:

two and a half glasses of water;
3 teaspoons non-iodized salt;
half a glass of granulated sugar;
6 peppercorns;
3 bay leaves;
3 cloves;
a glass of vinegar.

Step-by-step description of the recipe:

1. Divide the cabbage into inflorescences. If they seem large to you, you can cut them.

2. Carrots can be cut into circles or cubes, as you prefer.

3. Core the pepper and cut into long slices.

4. Arrange all the vegetables beautifully in jars, alternating them to make it look more beautiful and make the appetizer more flavorful.

5. Meanwhile, dissolve salt and granulated sugar in water and add all the remaining products, except vinegar (we will add it after cooking). Let the liquid boil for 2-5 minutes, pour in the vinegar and remove from the stove.

If you are not preparing the salad for the winter, after filling the jars with brine, you need to stand at room temperature until they cool. Then they need to be put in the refrigerator until the next day. If you cook in a saucepan or salad bowl, then you definitely need to put pressure on the vegetables so that they marinate faster and better.

6. Fill the jars with brine, seal them and turn them over onto the lids. Now you can check the tightness of the screw. If the brine does not seep through the lid, then you did everything right. Cover them with a warm cloth for 12 hours. Then move it to the basement or cellar.

Is it possible to pickle early cabbage for the winter?

The early cabbage has ripened, and your hands are already itching to pickle it for the winter? Great! This cabbage is quite suitable for pickling. It tastes more tender, but less crunchy. However, vitamin composition contained in the same quantity as its later relative.

It’s very tasty to marinate such cabbage with carrots - it’s classic recipe. In addition, you can use each of today’s or other, your favorite, salting methods. But at the same time, you can safely use young cabbage.

Of course, early varieties are stored less than late ones. But to replenish the cellar during the ripening period of the first harvest, it will be excellent option. You can eat them until the New Year, and only then move on to autumn preparations.

Salted cabbage can and should be cooked not only because it is tasty. This salad, along with other vegetables, is rich in vitamins. Especially in winter and autumn, we miss the crunchy goodness. Even if you didn’t have time to pickle it, don’t be upset. After all, at any time you can get a head of cabbage from the cellar or buy it in the store and cook it.

I wish you successful preparations and delicious meals! See you again!

Sauerkraut This recipe is very tasty, crispy, and also quite quick to prepare! There is no need to crush it with your hands, since it is fermented in brine. The recipe is very simple and proven over the years!

Compound:

For a 3 liter jar:

2-2.3 kg white cabbage(later)
2 medium carrots
3-4 bay leaves
a few grinds of black or allspice (optional)

Brine:

1.5 liters of water
2 tbsp. tablespoons salt (not iodized)
2 tbsp. spoons of sugar

Making crispy sauerkraut in brine:

Prepare the brine by dissolving in warm boiled water salt and sugar. (By the way, cabbage can be filled only with clean water.)
Peel the cabbage from the top leaves, cut into several parts and chop with a knife, on a grater or in a food processor, depending on what you have.
Shredded cabbage for fermentation
Grate the carrots on a coarse grater.
Grated carrots
Mix cabbage with carrots.
Cabbage and carrots for fermentation in brine
Transfer this mixture to a clean jar, compacting it slightly (but not too much). Place a few bay leaves and peppercorns between the layers.
Cooking crispy sauerkraut
Pour brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or coarsely, you will need 1.2-1.5 liters of brine.)
Filling with brine

Cabbage in brine
Loosely cover the jar with a lid or cover it with a bandage folded several times. Place in a deep plate, as during fermentation the brine will rise and overflow.
Making delicious sauerkraut
Leave in the kitchen for two to three days. Make sure that the top layer of cabbage is not left without brine (when this happens, just tamp it down a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time for cabbage depends on the temperature. If the kitchen is warm, the cabbage will be ready in two days. However, high temperatures, as well as low ones, have a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
When the sauerkraut is ready, place it in the refrigerator.

That's all! You can make sauerkraut various salads, fillings for or, or simply season it with oil and serve.

P.S. If you liked the recipe, don't forget to receive new recipes by email.

Bon appetit!

Julia author of the recipe

I wonder how many dishes can be prepared from white cabbage? Cabbage is used in salads, soups, appetizers, and as a filling for pies. Cabbage is good fresh, stewed, or boiled. And, of course, we all love crispy, juicy salted cabbage! And here's what's interesting - vitamins salted cabbage do not disappear, it contains approximately 30 mg of vitamin C per 100 g of product, this is half daily norm. In addition, cabbage contains a lot of potassium, which has a very beneficial effect on muscles, including the heart muscle. And cabbage fiber promotes intestinal motility. The only limitation is salted cabbage not recommended for use by people with increased acidity stomach.

So, let's start pickling cabbage in jars for the winter. I will show you a very simple method of pickling, the cabbage always turns out excellent - juicy and crispy. And I also have one “secret” - for the winter I salt cabbage only during the waxing moon, maybe my experience will be useful to someone. It is better to take “pickled” varieties of cabbage, but I also salted regular, store-bought cabbage. We also need carrots and salt.

We chop the cabbage thinly in a way convenient for you, I cut it with a knife.

Three carrots on a coarse grater.

Now let's start salting the cabbage. I poured 3 liters of water into the pan and added 300 g of salt. We use regular salt, not fine salt. And remembering the ratio is very simple: for 1 liter of water - 100 g of salt. If you salt a lot of cabbage at once, take a 5 liter pan and add 500 g of salt.

Mix the salt in the water thoroughly and add the first portion of cabbage into it. Add enough cabbage so that it is completely covered with water.

Let's note the time, keep the first batch of cabbage in salt water for 10 minutes. Wash the jars with soda. We spread the cabbage with our hands, removing it from the pan, without squeezing it. Arrange the layers with grated carrots.

Press the cabbage and carrots tightly into the jar with your hand or a wooden masher.

When the cabbage is compacted, juice is released; it should reach the very top of the jar.

Dip the next batch of cabbage into the same saline solution, but let it sit for 15 minutes. During this time, cut the next portion of cabbage. Keep the third batch in brine for 20 minutes. From 2 kg of chopped cabbage I got 1 liter and one 1.5 liter jars. We cover the jars with lids and place them in deep plates or on a tray, because within 1-2 days the brine will leak out of the jars. Salting cabbage in jars for the winter is almost complete.

Leave the jars at room temperature. When the brine stops leaking, we will close the jars with lids and store them anywhere - at room temperature, in the pantry, and in the cellar.

Juicy, crispy, very tasty salted cabbage is ready for the winter! You can try cabbage after 2 days. With chopped onions, with vegetable oil, with rye bread- incredible pleasure! You can add dill or caraway seeds. Bon appetit!

It's time to prepare cabbage for the winter. This is a rather messy matter, but it is necessary. After all, this one will be easy to use in any dish: first, second or salads. But not only that. Since this is a wonderful appetizer both on the dinner table and on the holiday table. The thing is that as soon as you add oil and onions to salted cabbage, you will get a salad rich in vitamins.

Yes exactly a large number of We need vitamins so much in cold weather. And there are a lot of them in it. For those who don’t know, I’ll tell you which ones exactly. These are vitamins A, B, C, P, K and more. It also contains calcium, fluorine, potassium and sulfur. And I’m generally silent about the fact that it consists of fiber, which is so necessary for our intestines.

In previous articles, attention was already paid to cabbage and also how to cook it. But I would like to dwell on this in more detail. After all, there are so many recipes and they all differ from each other. Although the preparation method is almost identical, the compositions differ. The whole point is that someone likes to add some spices. And there are those who can’t stand them. What type of person are you?

If you don't know the answer to this question, make a jar of each recipe and label them somehow. When you taste it in winter, you will definitely answer this question. And you’ve probably already decided on the method of preparing cabbage. Now let's get started!

It's quite classic way white cabbage preparations. Since it contains the most minimal set of products. And as far as I know, many people used to do this not only at home. but also in different canteens. Therefore, this is a long-tested recipe not only by me, but also by most housewives.

Ingredients:

White cabbage - 1 fork (medium size);
Carrots – 2 pcs.;
Salt – 4 tsp.

Preparation:

1. Remove the top two to three leaves from the head of cabbage. We won't need them as they are usually quite dirty and scratched. The fork itself can be rinsed under running water and dried with a paper or kitchen towel.

Next, cut it into 2 – 4 parts. This is so that it is convenient for us to chop it. This can be done using a special shredder. If you don’t have one, then use your most common and favorite knife. Try to keep the straw as thin as possible. We put the finished product in a large container, but I will do everything on the countertop.

The stalk cannot be used, since it is in it that all harmful substances are collected.

2. Wash and peel the carrots. Three it on a coarse grater immediately into the white cabbage.

At this point you can adjust the amount of carrots. Some people like it a lot, while others prefer less.

3. Now mix thoroughly and knead a little with your hands. Then add salt and continue the process. Only now you need to crush it harder to release the juice.

4. Place in a jar. You always need to press it down with your hands or a spoon. It should lie quite tightly in the container. We fill the whole bottle in this way. Place a glass of water on top. Such a load will put pressure on the cabbage and it will be in juice all the time. If the container is not full, then make cabbage leaves cover. And put pressure on him. Leave it at room temperature for 2 – 3 days.

If you don’t have all the cabbage included, and there isn’t enough for the second jar, then in the future this remainder will need to be added to the jar. After all, our mass will settle.

5. Close the container with a regular nylon lid and store it in a cool place.

This will be stored all winter until summer.

Salting cabbage in a quick way in brine:

This method is quite simple. Moreover, he is very popular. After all, you don’t need to make a huge effort to get the vegetables to release enough juice. Here we will simply prepare the brine with which we will pour all our delicious food. Or let’s do it even simpler, but how? I'll tell you now.

Ingredients:

White cabbage – 2.5 kg;
Carrots – 1 pc.;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Water – about 1.5 liters.

Preparation:

1. Remove the top leaves from the head of cabbage. We cut it into several parts, so it will be easier for us to hold it in our hands. Next, chop it into thin strips directly into a large bowl using a shredder.

2. Peel the carrots and grate them on a coarse grater. Add to cabbage. Mix well, but do not knead.

3. Place directly into the jar up to the neck, pressing lightly with your hand.

4. Sprinkle salt and sugar on top of the cabbage. We pour water there. She will not fill well, so we help her with wooden skewer. We pierce it all the way to the bottom. This way we can fill in as much liquid as possible. It should cover the cabbage completely.

5. Cover the top with a lid or gauze and place the jar in a deep bowl. Leave it like this for 2 – 3 days at room temperature. Periodically it is necessary to pierce the mass with a stick so that all the accumulated gas comes out. This is what makes cabbage bitter.

If there is no brine on top, then you need to add the leaked liquid back to the jar. Thus, there should always be brine on the surface.

6. Then close the jar with a nylon lid and put it in the cold for storage.

Using this method, you can add any favorite spices: dill, coriander, bay leaf, etc.

Is it possible to pickle early cabbage for the winter:

Most summer residents try to plant in their garden different varieties. Some are early, but there are also mid-ripening or late. All in order to start eating vegetables that you have already grown with your own hands as early as possible. After all, until this moment you have to buy in stores or on the market.

That’s when the cabbage arrived. Yes, not just one head of cabbage, but many at once. What to do with them? Most people wonder: is early cabbage suitable for pickling? The answer to this question is simple: yes, absolutely! Why not?

The thing is that this type of cabbage is more tender and not so dense than the coarse winter varieties. And our early one does not need to be crushed with such effort. You may not hear that crunch, but it won’t be a mess either. So feel free to choose any recipe you like and go ahead!

Make a few sample jars and you will immediately understand that it is the same as any other varieties. Maybe even better. After all, it also stores everything healthy vitamins and minerals that are so necessary for our body. But still, I recommend that you eat this yummy first, and only then start preparing preparations from later varieties.

How to salt early cabbage so that it is crispy:

Don’t know what method to use for such a young vegetable? Then I will be happy to share my option with you. It’s simple, but the result is so delicious that you just can’t resist it. I have never had a jar sit for a long time. Everything is eaten so quickly that the crunch alone is enough to fill the whole house!

Ingredients:

Early cabbage – 3 kg;
Beets – 2 pcs.;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l.;
Water – 1.5 l.

Preparation:

1. Prepare the head of cabbage. To do this, remove the top leaves. We cut it into 4 parts for our convenience. Using a simple knife, chop the cabbage into thin strips. If you have a special shredder, use it.

2. Peel the beets and grate them on a coarse grater, or on a special grater for Korean carrots.

3. Mix our vegetables, while trying not to crush them too much, because our cabbage is young and quite juicy.

4. Transfer the mass to a jar and press down a little.

5. Dissolve salt and sugar in water at room temperature. Pour the brine into the contents of the jar. To get more liquid in, pierce the cabbage with a wooden skewer.

6. Cover the neck of the container with gauze and place in a deep bowl. Leave to salt for 3 days. If there is not enough brine, then add the liquid that has leaked into the bowl. Then we close it with a nylon lid and put it in the cold for storage.

How to pickle cauliflower in jars: a simple and very tasty recipe

For some reason, we are accustomed to the fact that only white cabbage is salted for the winter. What about the colored one? Can it really only be eaten frozen in summer or winter? Not at all! They also salt it, but they try to do it in an unusual way. So that it differs in taste.

Ingredients:

Cauliflower – 1 kg;
Carrots – 500 gr.;
Bay leaf – 6 pcs.;
Dill umbrella – 6 pcs.;
Hot pepper - to taste;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Water – 1.5 l.

Preparation:

1. First, let's prepare the brine. We will need the most common one cold water, not even boiled. Pour it into any container. Add salt and sugar there. Mix well and set aside for a while. We need all bulk products to dissolve in it. Therefore, stir periodically.

Try to use bottled or well water. But not from the tap - chlorinated. Otherwise, there is a chance that our workpiece will deteriorate.

2. Now let's do the vegetables. They need to be washed under running water and cleaned. We separate the cabbage into inflorescences. They should be small so that more can fit into the jar. Cut the carrots into slices about 1 cm thick, or you can also cut them in half.

3. Now let’s fill our clean jars. There is no need to sterilize them, just wash them with any detergent.

So, it’s best to alternate layers: cabbage, carrots. And in the middle of the jar place dill, bay leaf, and, if desired, hot pepper. Pack everything tightly so that the container is not half empty.

4. Now fill the contents with brine right up to the neck. Close with regular ones nylon covers and leave at room temperature for 2 – 3 days. Afterwards you can put it in the refrigerator or any cool place.

This cabbage can be eaten after 2 – 3 weeks. But it keeps well all winter.

On what days according to the lunar calendar is it better to salt cabbage?

There are varieties that ripen as early as September. And the end of October winter varieties The cabbages are already completely ready, as they were caught by the first frost. She has already collected enough sugar to be fermented. And our grandmothers and great-grandmothers knew very well when it was better to salt cabbage so that it was tasty and crispy. Therefore, they prepared it only for the waxing moon and on certain days.

The most suitable days are considered women's. This is Wednesday, Friday and Saturday.

Everyone has long known that the Moon influences almost everything that happens on earth. Therefore, microorganisms involved in the fermentation process of cabbage are very active during the full moon. It's not bad! but those microbes that harm cabbage are also active. the same goes for the new moon. Only here it’s the other way around. That is, all the bacteria are not so active, which means the cabbage will take much longer to cook than usual. Therefore, in order for the results to be pleasing, you should not add salt during the new moon or full moon.

In general, they believe that the 5th - 6th day of the waxing Moon is the most suitable.

According to the lunar calendar in September, the new moon begins from the 10th to the 24th. But the most favorable: 14, 15 , 19, 21, 22.

In October falls 10 - 23. Favorable: 10, 12, 13, 17, 19, 20.

In November from 8 to 22. The best: 9, 10, 14, 16, 17, 21.

And for those who pickle in December: 8–21. Choose: 8, 12 , 14, 15, 19, 21.

I hope you find our calendar and more useful. All recipes are quite simple and at the same time quick. You can use them to cook cabbage all year round. And I say goodbye to you for today, see you later!